Directions:

Boil the water for the pasta.

When water in boiling, add pasta. Boil for JUST 3 MINUTES. Stir the pasta, cover, and remove from heat. The pasta will finish cooking while you prepare the rest of the meal and will come out just perfect!

Heat 1 tablespoon of the olive oil in a large skillet over medium heat.

Once heated, add the mushrooms and saute until just barely done.

Add the garlic and saute until the garlic aroma has “bloomed” but the garlic has not browned.

Remove the mushrooms and garlic to a bowl.

Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat.

Once heated, arrange the chicken in one layer in the skillet. Cook until nicely brown on this side. Then turn to brown on other side.

When the chicken is brown on the second side, add fresh rosemary. Stir and saute for about 30 seconds to release the oil and flavor of the rosemary. If you don’t easily smell the rosemary, then add more until you do.

Add wine to the chicken mixture to deglaze the pan. Be sure to scrap up the tasty brown bits on the bottom of the pan! Let simmer until the wine has reduced by one half.

Zest the peel from the fresh lemon and add to chicken mixture. Then add the juice of the fresh lemon to the chicken mixture.

Add the diced fresh tomato.

Stir well.

Cover the skillet and let sit for 1 minute to heat through.

Drain pasta.

Serve chicken mixture over the pasta – either in a large bowl or let people build their own plates.

NOTE: I do NOT add salt to this recipe as the Parmesan cheese is salty. Salt can always be added at the table.